Chemopreventive Action of Cruciferous Vegetables

Cancer is a tremendous health concern in the United States; incidence is high, treatment techniques are often dangerous, ineffective, and, as must be considered in this age, expensive. Increasingly, interest is turning to means of cancer prevention. Epidemiological studies have suggested that one of the most important controllable determinants of cancer risk for an individual is his or her diet; it is an important etiology in 30-60% of varieties of cancers. Of the many foods that appear to have positive and negative influences on carcinogenesis, one of the most striking is the plant genus Brassica, the cruciferous vegetables. Vegetables such as Brussles sprouts, cabbage, and broccoli seem to have greater health benefits than other vegetables. Why is this? Certain chemical compounds unique to cruciferous vegetables have been identified that appear to decrease an individual's chance of developing cancer. Several mechanisms of action have been suggested and considerations of dosage and side-effects also deserve consideration